Materials required:

A large bottle.

One or two glasses of kaoliang spirit

A little pepper

A green pepper

A little salt

Ok, let's talk about it in detail.

First of all, it is best to have a special pickle jar. Here's how to replace it with a big jar. The advantage of a big jar is that,

You can see the change in the bottle. A bottle of about 4 liters is enough for a family of three, and the bottle mouth must be sealed.

Pay attention to the one with the big bottle mouth, or it will be troublesome to take it out.

(1) Culture of Pickle Fermentation Bacteria:

(1) First, put some pepper and some salt in cold water, and then boil the water. The amount of water is about 70% of the bottle capacity.

Put a little more salt than usual when cooking, and the salty taste will be gone.

Is it bad for the economy to put about 20 to 30 pieces of pepper (4-liter bottle)?

(2) When the water is completely cooled, pour it into the bottle and add one or two kaoliang spirits.

Other wines are not good. Kimchi bacteria actually come from sorghum koji.

(3) Put a green pepper (the kind that vegetables are not spicy at ordinary times)

Other vegetables, such as radish, cabbage (cabbage) and beans are also ok, but it seems that green peppers are the fastest.

(4) After the bottle mouth is sealed, leave it for about one week to 10 day (depending on the temperature).

After 2-3 days, you can pay attention to carefully observe whether there are steam cannons around the green pepper. At the beginning,

It's just one or two tiny bubbles that can hardly be seen without careful observation. If there is a bubble, even if it is a bubble,

It means that the fermentation is normal. After the green pepper turns yellow completely, put it for 2 to 3 days and you're done!

(5) The raw juice of kimchi is thus prepared (kimchi bacteria are cultured).

Kimchi belongs to anaerobic bacteria, so it is very important to pay attention to the sealing of the bottle mouth.

Take out the green pepper used as starter and throw it away.

Congratulations on your success!

Precautions:

The inner wall of the bottle must be cleaned, and then the raw water can be dried or simply scalded with boiling water.

Never bring raw water. Never bring raw water after washing green peppers.

Why can't we have fresh water? The reason is simple: chlorine in tap water (raw water) will kill kimchi bacteria.

(2) Brewing

(1) Choose vegetables with less water, such as radish (any radish will do), cabbage (cabbage), beans, green peppers and peppers.

Watermelon skin can also be peeled off and dried in summer.

Vegetables with more water can't be used, such as tomatoes and Chinese cabbage.

Cucumber has never been tried. If anyone has tried soaking cucumbers, please come here and tell everyone.

(2) After washing the vegetables, cut them into large pieces or strips (not too small) and drain them.

(3) Put the vegetables into the cultured pickle juice bottle, and then seal the bottle mouth.

(4) judging whether the brewing is finished.

It's good that the vegetables start to turn yellow, and it's no problem to soak them for a few more days. I haven't worn it for half a year.

You can take it directly with your hands when you take it. Be careful not to mix with raw water.

As soon as the bottle cap is opened, the unique aroma of kimchi will come to the nose, which may be unbearable for people in the distance.

Please pay attention to the ventilation of the window, because it has a strong fragrance.

If the vegetables start to rot, it means that your pickle juice is not ready. It must be mixed with raw water.

Or not completely sealed, pour it out and start over.

Precautions:

At the beginning of brewing, it takes a long time, about a week.

Bottle is a fermentation process, so it will produce gas. If the pressure is too high, you can open the bottle mouth to vent.

If the bottle is strong enough, it won't explode, but if the pressure is too high, it will open the seal of the bottle mouth.

Air and water overflow together, polluting the surrounding environment.

Once or twice, the gas in the dish will be gone, so there is no need to deflate it in the future.

(3) Edible

Pickles can be eaten directly, but it is more reasonable to wash them. It is best to cut it into small pieces and fry it.

The unique flavor of kimchi is more prominent. It won't cook for three minutes at most.

According to your own habits, you can use dried peppers, add salt and sugar.

(4) Maintenance of raw juice

The method of replenishing water is the same as at the beginning, adding pepper water, salt and sorghum wine. Be careful not to wait until the water is full.

Let it cool before adding it.

Fruit juice will appear white foam after long-term use. Add a pinch of sugar.

It is best to replenish sorghum liquor every three or four times (about half a second).

Used juice can be reused, the older the better. Five years. No problem.

After half a year, the original juice has strong fermentation ability, and ordinary vegetables can be eaten in about one day.